Clones of Panera Souffles

From Panera’s site: Photo of 4 cheese soufflé

For Becky H., who wanted a clone of Panera 4 cheese soufflés. I haven’t tested any recipes yet, but these from the Today show look promising. I’ll let you know how it turns out after I test and tweak the recipe. Meanwhile, try this:

PANERA SOUFFLES

This recipe from the Today show is for the spinach artichoke soufflé but does give variations for the cheese souffle.

2 artichoke hearts (from a can or jar of water-packed artichoke hearts), chopped

1 tablespoon finely chopped red bell pepper

4 tablespoons grated Asiago cheese

Preparation

Assemble the soufflés:

Preheat the oven to 400 degrees F.

If using individual tart pans (about 4 inches in diameter), cut the puff pastry into quarters with a sharp knife or pizza cutter. If using a standard 12-cup muffin tin, cut the puff pastry into 9 squares. Line 4 tart pans with the puff pastry squares, letting the corner points drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach to the top of the tin.

Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, then gently and loosely fold the 4 corner points over the filling.

To fully bake the tarts for quick reheating:Bake for 25 minutes, until the pastry is browned and the eggs are puffy. Cool completely, then remove from the pans. Serve immediately or refrigerate in a covered container up to 4 days, or freeze up to 2 months.

To reheat:Microwave refrigerated soufflés for 2-3 minutes and frozen soufflés for 5-6 minutes until warmed through, or heat in a 300 degree F oven for 10 minutes (refrigerated) or 15 minutes (frozen).

To par-bake the tarts for a next-morning brunch:Bake for 10 minutes, until the pastry is matte instead of shiny and raw-looking. Cool completely. Wrap each tart or the entire muffin tin in foil or plastic wrap, and refrigerate overnight.

To reheat: Preheat the oven to 400 degrees F. Remove the foil or plastic wrap and bake the tarts for 15 minutes, until the pastry is browned and the eggs are puffy. Serve warm.